Buttery Mashed Potatoes
Silky smooth mashed potatoes loaded with butter and cream, passed through a ricer for the fluffiest texture.
Details
|
|
| Cuisine |
Classic |
| Servings |
6 |
| Prep Time |
5 minutes |
| Cook Time |
20 minutes |
| Total Time |
25 minutes |
Ingredients
| Ingredient |
Imperial |
Metric |
| Potatoes |
2.2 lb |
1 kg |
| Kosher salt (for cooking) |
2 tsp |
2 tsp |
| Butter |
⅔ cup |
150 g |
| Cream |
¾ cup + 1 tbsp |
200 ml |
| Salt |
to taste |
to taste |
Instructions
- Place the potatoes (skin on) into a pot of cold, well-salted water.
- Bring to a gentle boil and cook until the potatoes are tender and easily pierced with a knife, about 15–20 minutes depending on size.
- Drain the potatoes well, then pass them through a sieve or potato ricer for extra fluffiness.
- While the potatoes are still warm, add the butter and cream and fold into the mash until smooth and fully incorporated.
- Season with salt to taste and serve.
Nutrition
Approximate values per serving (6 servings).
|
Per Serving |
| Calories |
420 |
| Protein |
5g |
| Carbs |
28g |
| Fat |
33g |
Notes
- Use a ricer or sieve for the smoothest results — avoid using a food processor, which can make the potatoes gluey.
- Warm the cream and butter gently before adding for easier incorporation.